Ceviche

Ceviche

Tahitian fish salad

By
From
Encyclopedia of Food and Cookery
Serves
8

The name given to marinated raw fish, which is very popular in South America and the South Pacific. The fish fillets are cut into pieces, then ‘cooked’, or marinated in lemon or lime juice until the flesh becomes opaque. From here on the treatment varies from one place to another; the excess lemon or lime is squeezed from the fish and the fish is dressed in a sauce like vinaigrette dressing or coconut milk, and may be mixed with salad vegetables, onion rings, tomato cubes or wedges, chopped chilli, green or red peppers. In Mexico avocado is added, while in the Pacific Islands coconut milk is used. While raw fish fillets are mostly used, raw scallops or fresh raw prawns may be treated in the same way.

Ingredients

Quantity Ingredient
1kg firm-fleshed fish fillets
5-6 lemons or limes, juiced
1 green or red pepper, seeded and diced
3 sticks celery, cut into strips
4 spring onions, chopped
3 hard-boiled eggs, chopped
salt and freshly ground black pepper
125-190ml coconut milk

Method

  1. Remove skin and bones from fish, then cut into thick strips. Place in glass or plastic container and pour lemon or lime juice over. Cover and chill for at least 3 hours, turning with wooden spoon from time to time. (Do not use a metal spoon.) The juice will turn fish white and opaque and it will look cooked. Squeeze out all juice from the fish by placing fish in a plastic colander and pressing with a wooden spoon.
  2. Put into a clean bowl and add vegetables, eggs, salt and pepper. Stir in coconut milk and toss to coat well. Place fish salad in large serving dish or shell and chill. Alternatively, serve in small individual dishes or shells.
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